Tender and sweet Scallop Sushi! These butterflied scallops are placed on top of sushi rice and garnished with spicy mayo and yuzu tobiko.
Our family loves sushi. Among many different kinds of sushi, one of our children’s favorites is Scallop Sushi. Not only do scallops taste good, but the best part is that farmed scallops are considered sustainable/eco-friendly choice.
When the scallop sashimi is really good quality, the flesh is slightly firm but tender, and the flavor is sweet with a clean finish.
My online sashimi store, Fish for Sushi, sells pre-butterflied scallops to make the preparation very easy. These scallops are very good quality; they are farmed in Mutsu Bay in Japan where the culture of scallops is prosperous.
One of the reasons why I started my online sashimi store is that I wanted to share high quality sashimi/sushi-grade fish with other sushi/sashimi lovers (shipped anywhere in the contiguous U.S.).
To enjoy scallop sushi at home, all you need to do is to defrost the scallop, make sushi rice, and make nigiri sushi topped with the scallop. How easy is that! These will make a great appetizer for your next party. Enjoy!
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- 2 sushi-grade scallops (or buy pre-butterflied scallop from Fish for Sushi)
- About ⅓ cup sushi rice (see How To Make Sushi Rice)
- Wasabi (optional)
- ¼ cup water
- 2 tsp. rice vinegar
- Cut off the muscle from scallops.
- Butterfly the scallops.
- Moisten your hands with tezu (vinegar dipping hand) and pick up a tablespoon-sized ball of sushi rice. Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and slides. Apply some pressure to the rice while forming it into a sturdy base for the scallops.
- Garnish each formed piece of rice with a small bit of wasabi (if you like) and top it off with a scallop. Add tobiko and spicy mayo to each piece of scallop and decorate with chive.